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Copyright Beth Sachs 2018. Powered by Blogger.

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One Pot Beef Keema (slow cooker)


One Pot Beef Keema

I'm taking part in the Simply Beef and Lamb #LivePeasant challenge this week which aims to encourage every day home cooks like myself to embrace a more simple, rustic approach to cooking.

For one week I will be developing easy one pot, slow cooked recipes using Red Tractor Quality Assured Beef and Lamb...and we're starting with this tasty Minced Beef Keema which you can either cook in a slow cooker or a low oven. I love these types of meals as not only are they super easy to prepare, they also freeze well too. I sometimes make double and stash some portions in the freezer ready to pull out on a busy weeknight.

I served this Beef Keema with Rice, Naan Breads and Mango Chutney but any leftovers would make a great topping for jacket potatoes. I used Tikka Curry paste for this as the kids don't like things too hot, but if you like your food spicy, use madras curry paste instead and add a chopped red chilli with the onion, garlic and ginger. Lamb mince would also work well.

Don't forget to follow Simply Beef and Lamb on Twitter, Facebook and Instagram and use the hashtag #LivePeasant to showcase your peasant recipe creations. Will you take the #LivePeasant challenge with me?

One Pot Beef Keema

SLOW COOKED BEEF KEEMA


Slow Cooker Minced Beef Keema
Slow Cooker, Beef
Yield: 4Pin it

Slow Cooker Minced Beef Keema

A Spicy One Pot Minced Beef Keema which can be made in the slow cooker. Perfect with Rice and Naan Bread.
prep time: 10 minscook time: 6 hourtotal time: 6 hours and 10 mins

ingredients:

  • Red Onion, chopped
  • Garlic Clove, chopped
  • Thumb Size piece of Ginger, peeled and grated
  • 500g Minced Beef
  • 4 TBSP Tikka Curry Paste
  • 400g Tin Chopped Tomatoes
  • Beef Stock Pot or Cube
  • 100g Frozen Peas

instructions

Step 1: In a large pan, fry the onion, garlic and ginger until softened.

Step 2: Add the minced beef and turn up the heat a little. Break up the minced beef with a wooden spoon and fry until brown.

Step 3: Add the curry paste, tomatoes and stock pot, transfer to a slow cooker and cook on low for 6 hours. Add the peas for the final 30 minutes of cooking. If cooking in an oven place on the middle shelf for 1 hour (cover with lid).

Step 4: Serve with Rice and Naan Bread.


MORE RECIPES

If you like the look of this beef keema recipe then why not try my creamy beef stroganoff? There are hundreds more family friendly recipes in my recipe index.
Beth Sachs
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Ham and Cheese Stuffed Waffles


Ham and Cheese Stuffed Waffles

Sage Appliances recently sent me 'the smart waffle' waffle maker to try out...and I have to say I think I'm in love! I wasn't sure there was room in my my kitchen for another kitchen gadget but I've had to make room. It's amazing!

The kids and I made some classic waffles first, the recipe for which came in the instruction booklet and they were a great success. The kids loved watching the excess batter collect in the moat that runs all around the perimeter but I've now learnt the exact amount required to prevent such spillages - it's easy to wipe clean with a damp cloth if any does occur though. The smart waffle makes 2 waffles at a time and they take about 2-3 minutes to cook for a light brown colour but you can make them darker or lighter as required by turning a dial.

After mastering the basics I decided to try something a bit different in the form of these savoury cheese and ham stuffed waffles. I was worried the waffles might stick when I put the cheese and ham IN the waffles. Thankfully they came out just fine and made a yummy lunch with a fried egg.


Ham and Cheese Stuffed Waffles


CHEESE AND HAM STUFFED WAFFLES



Savoury Ham and Cheese Waffles
Waffles
Yield: 8 WafflesPin it

Cheese and Ham Stuffed Waffles

Ham and cheese stuffed savoury waffles
prep time: 10 minscook time: total time: 10 mins

ingredients:

  • 250g Plain Flour
  • 1 TBSP Sugar
  • 1 TBSP Baking Powder
  • 1 TSP Salt
  • 115g Butter, melted
  • Eggs, beaten
  • 425ml Full Fat Milk
  • 8 Slices Gouda Cheese
  • 8 Slices Ham
  • Fried Eggs and Rocket to serve

instructions

Step 1: Preheat the waffle maker according to instructions.

Step 2: Mix together the dry ingredients in a bowl then whisk in the melted butter, eggs and milk until you have a smooth batter.

Step 3: Ladle a quarter of a cup of mixture into each waffle mould (the smart waffle makes 2 at a time), lay a slice of cheese and slice of ham on top then ladle over another quarter of a cup over each waffle mould and close the lid. Once waffles have cooked remove to a plate and repeat until all the batter has been used.

Step 4: Serve with fried eggs and rocket.


MORE RECIPES

Take a look at my recipe index for more family friendly recipe idea's.
Beth Sachs
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Crispy Peanut Butter Bars


Crispy Peanut Butter Bars

These are super easy crispy peanut butter bars that can be made and baked in less than 15 minutes. The hardest thing is waiting for them to cool.

These peanut butter bars make great packed lunch treats for children and you could add a handful of dried fruit or seeds (apricots, raisins or even chia seeds) to give them some extra goodness.

Crispy Peanut Butter Bars


CRISPY PEANUT BUTTER BARS



Crispy Peanut Butter Bars
Baking
Yield: 12 BarsPin it

Crispy Peanut Butter Bars

A crispy peanut butter bar made with rice cereal, oats, syrup, and peanut butter.
prep time: 10 minscook time: 8 minstotal time: 18 mins

ingredients:

  • 75g Crispy Rice Cereal
  • 150g Oats
  • 75g Light Brown Sugar
  • 100ml Golden Syrup
  • 125g Smooth Peanut Butter
  • 1 TSP Vanilla Extract

instructions

Step 1: Grease and line a 30 x 20cm tin and preheat the oven to 160°c (140° fan).

Step 2: In a large bowl mix together the rice cereal and oats.

Step 3: In a saucepan melt together the sugar, syrup, peanut butter and vanilla extract. Pour over the cereal and mix together.

Step 4: Press the mixture into tin and bake for 8 minutes. Cool before cutting into slices.


MORE RECIPES

If you like the look of these Crispy Peanut Butter Bars why not try my No Bake Chocolate Peanut Butter Squares? There are also hundreds of family friendly recipes in my recipe index
Beth Sachs
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Smoked Bacon and Tomato Lasagne


Smoked Bacon and Tomato Lasagne
One very yummy frugal lasagne recipe which is perfect for the weekend! There's no beef mince in this, just a smoked bacon and tomato sauce, which cuts the costs down considerably. It also means preparation is a little quicker as there's no need to simmer the tomato sauce for as long as you would a ragu.

Have a good weekend whatever you're up to. I'm planning on lots of gardening so fingers crossed the weather holds. I'll be back on Sunday with my weekly meal plan.
Smoked Bacon and Tomato Lasagne

CHEESY SMOKED BACON AND TOMATO LASAGNE



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Smoked Bacon and Tomato Lasagne
A frugal lasagne recipe using a tomato and bacon sauce in place of the usual beef ragu
Ingredients
  • For the tomato and bacon sauce:
  • 1 TBSP Olive Oil
  • 2 Onions, chopped
  • 2 Garlic Cloves, chopped
  • 1 TSP Dried Oregano
  • Handful of Basil, chopped
  • 250g Smoked Bacon, chopped
  • 700ml Passata
  • 1 TBSP Tomato Puree
  • 1 TSP Sugar
  • For the cheese sauce:
  • 50g Butter
  • 50g Plain Flour
  • 600ml Milk
  • 200g Extra Strong Cheddar
  • 1 TSP Dijon Mustard
  • Other ingredients:
  • 12 Dried Lasagne Sheets
  • 50g Parmesan, grated
  • Cherry Tomatoes to garnish
Instructions
Step 1: To make the tomato sauce, heat the oil in a large pan and gently fry the onion and garlic for 10 minutes. Turn the heat up and add the bacon. Continue to fry until the bacon is cooked then add the oregano, basil, passata, tomato puree and sugar. Simmer on low whilst you prepare the cheese sauce. At this point PREHEAT THE OVEN to 190c/170cFanStep 2: To make the cheese sauce melt the butter in heavy bottomed saucepan and whisk in the flour. Cook for a few minutes then gradually whisk in the milk and stir until thickened.Step 3: Take the white sauce off the heat and add in the cheddar and mustard.Step 4: To assemble the lasagne spoon a third of the tomato sauce in the bottom of a lasagne dish about 30 x 30cm. Drizzle over a a quarter of the white sauce and place lasagne sheets over. Repeat this 2 more times and when you have put the final layer of lasagne sheets on, pour over the last quarter of the cheese sauce. Sprinkle over the parmesan and bake in the preheated oven for 40 minutes. Cover with foil if the top is browning too much.

Details
Prep time: Cook time: Total time:
Yield 6
Beth Sachs
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Creamy Butternut Squash Pasta


Creamy Squash Pasta

Sorry for the quietness around these parts. I've had a horrible flu type virus since I got back from Disneyland Paris which completely knocked me out (I blame the recycled air on the plane). Thankfully, I've woken up feeling lots better today so hopefully I'm over the worst of it! The last time I felt so rough was when I had Swine Flu about 6 years ago. Not nice! Anyway, on to the recipe......

This is a beautiful vegetarian pasta dish but was enjoyed by all the meat lovers too! The butternut squash makes a lovely silky smooth sauce for the pasta, with the sage, garlic and parmesan giving it lots of extra flavour. This is a pasta dish I could eat over and over again.

Creamy Squash Pasta

The dish does take quite a long time to make as you have to roast the butternut squash first, but I promise you wont be disappointed. Perhaps one to try at the weekend?

Creamy Squash Pasta


CREAMY BUTTERNUT SQUASH PASTA 


Creamy Butternut Squash Pasta
Pasta
Yield: 4Pin it

Creamy Butternut Squash Pasta

An indulgent and creamy butternut squash pasta recipe with sage, cream and parmesan.
prep time: 15 minscook time: 1 hour and 15 minstotal time: 1 hours and 30 mins

ingredients:

  • Butternut Squash, peeled and diced
  • Garlic Cloves - DO NOT PEEL
  • Small bunch of Sage
  • 3 TBSP Olive Oil
  • 25g Butter
  • Small Onion
  • 25g Plain Flour
  • 200ml Double Cream
  • 50g Parmesan, grated
  • Ladleful of pasta cooking water
  • 250g Spaghetti

instructions

Step 1: Preheat the oven to 200°c (180°C Fan). In a large roasting tin place the squash, sage and garlic and drizzle with olive oil. Place in the oven and roast for around 45-50 minutes. Once cooled, squeeze the garlic out of it's skin and puree everything in a food processor and set aside.

Step 2: In a large pan melt the butter and gently fry the onion for 5 minutes until soft. Stir in the flour then add the double cream, butternut squash puree and parmesan. Set to one side.

Step 3: Bring a large pan of water to the boil and cook the pasta according to instructions. Once cooked, pour 1 ladleful of the pasta cooking water into the butternut squash sauce before draining the pasta and place the squash sauce back on a low heat. Mix in the pasta then serve with extra parmesan and sage.


MORE RECIPES

If you like this creamy butternut squash pasta why not try my cheese, bacon and onion lasagne? There are also hundreds of family friendly recipes in my recipe index.
Beth Sachs
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